Cinnamon Pickles

Does anyone have a recipe for canning Cinnamon Pickles? I was given a jar by a friend who is not with us any more and I fell in love with them. Our garden is putting off plenty of cucumbers and we’ve canned pickles, but I would like to can Cinnamon Pickles.

Thank you for your help.

Christmas Red Pickles

Original recipe makes 10 pint jars


7 pounds large cucumbers
1 cup pickling lime (calcium hydroxide)
2 teaspoons red food coloring
1 teaspoon powdered alum
1 cup distilled white vinegar
7 cups white sugar
2 cups distilled white vinegar
2 cups water
1 cup cinnamon red hot candies
4 cinnamon sticks

Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.

Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.

Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.

Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.

Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

Red-Hot Cinnamon Pickles

Prep Time: 1 Hour
Cook Time: 2 Hours 15 Minutes
Ready In: 3 Days 14 Hours 15 Minutes

Servings: 48

“These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.”


12 large cucumbers - peeled, seeded, and quartered lengthwise
1 cup pickling lime (calcium hydroxide)
1 gallon water
1 gallon cold water, or as needed to cover
1 3/4 cups white vinegar, divided
1 1/4 cups water, divided
12 1/2 ounces cinnamon red hot candies
1 1/2 teaspoons red food coloring
1/2 teaspoon alum
1 1/4 cups white sugar
4 (4 inch) cinnamon sticks

6 pint-sized canning jars with rings and lids:


  1. Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.

  2. Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.

  3. Stir 1/4 cup vinegar and 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

  4. Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

  5. Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.

  6. Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

  7. Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

Paula’s Red Hot Cinnamon Cucumber Pickles

7 lbs cucumbers (can be overripe if desired)
1 cup pickling lime
Water to cover cucumbers
1 tsp red food coloring (optional)
1 cup white vinegar
Red Hot Cinnamon Syrup
2 cups white vinegar
2 cups water
7 cups white sugar
1 tbsp salt
2 packages Red Hot candies
7 pieces whole cinnamon stick (optional)

  1. Day One: Peel and seed cucumbers if using overripe or large cukes. If using small pickling cucumbers, peel and cut into 1/4" slices. Mix the pickling lime with a 3 or 4 cups of water in a very large bowl and stir. Add the cucumbers and add more water to cover them. This should be done in a glass or ceramic bowl as the lime can pit or etch some surfaces. Let stand for 24 hours. It’s not necessary to refrigerate or stir the cucumbers during this process, even though some of the lime will settle to the bottom of the pan.

  2. Day Two: Drain the cucumbers and thoroughly rinse them to remove as much of the lime solution as possible. Cover the cucumbers again with cold water, adding some ice to it. Let stand for about 3 hours. Drain the cucumbers and rinse well again. All of the lime needs to be removed from the cucumbers. Alternatively, you can drain, rinse, and cover your cucumbers with fresh water every hour for a total of 3 hours of soaking time. OR, you can eliminate the ice and do this overnight in the refrigerator.

  3. Day Two or Three: In a large pot, mix 1 tsp. red food coloring (optional, you will get a beautiful red color from the candies alone if you don’t want to use food coloring), 1 cup white vinegar, and 3 or 4 cups of water and stir. Add the cucumbers and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch to make sure the water does not evaporate so much that you risk burning the cucumbers.

  4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved.

  5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight.

  6. Day Three or Four: The following morning, heat the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and will have a translucent quality to them, characteristic of pickles made with pickling lime. Pack them into hot pint size canning jars that have been sterilized leaving 1/4 inch of head space in each jar. Include a stick of whole cinnamon in each jar if desired. Cap with sterilized canning lids and rings. Process the jars of cucumber rings for 15 minutes in a boiling water bath.

Yield: 7 pint jars